Cuba (N. America) 3 June 2023

Cuba is located in the continent of N. America. It has the Bahamas to the north, Haiti and the Dominican Republic to the east, Jamaica to the south, Nicaragua, Honduras, and Belize to the southwest, Mexico to the west, and the United States to the northwest.

The capital is Havana.

The official language is Spanish.

The climate is tropical with the coolest month in January and the warmest month in August.

The staple foods are rice, beans, plantains, chicken, beef, shrimp, pork, ham, swiss cheese, rum and so much more https://www.elmesondepepe.com/traditional-cuban-cuisine/#:~:text=Rice%2C%20Beans%20%26%20Plantains&text=In%20Cuba%2C%20rice%20and%20beans,Plantains%20are%20another%20Cuban%20staple).

https://www.britannica.com/place/Cuba

ROPA VIEJA (https://www.skinnytaste.com/wprm_print/101440):  

Beef Seasoning:

            – 2 lbs. flank steak (cut into large pieces)

            – 2 tsp kosher salt

            – 1 packet Sazon

            – 1 tsp dried oregano

            – 1 tsp garlic powder

            – 1-1/2 tsp cumin

            – ¼ tsp black pepper

1. Season the beef with salt, sazon, cumin, dried oregano, garlic powder and black pepper.

For the Pot:

            – ½ C tomato paste (from 1 can)

            – 1/3 C dry white wine (or use more broth)

            – 2-1/2 C chicken broth

            – 1 tsp olive oil

            – 1 large yellow or white onion (not sweet) sliced

            – ½ green bell pepper (sliced thin)

            – ½ red bell pepper (sliced thin)

            – 4~6 garlic cloves (cut into quarters)

            – 1 large carrot (cut into 1-inch pieces)

            – ½ C green pitted olives (sliced)

            – 2 large bay leaves

            – 3 TBSP cilantro (chopped)(optional)

• In a medium bowl whisk together tomato paste, white wine, and 3 cups of chicken broth if using a Dutch Oven pot.
• Heat a large Dutch oven and add the oil, onions, bell pepper and garlic.
• Saute over medium-high heat 3 to 4 minutes stirring until softened.
• Nestle the meat into the onions so that half are on the bottom and half are above the meat.4Add the carrots, olives, and bay leaves (and cilantro if using).
• Pour the tomato sauce mixture over th4e meat, and bring to a boil, then cover.
• Reduce heat to low and simmer until the meat shreds easily with 2 forks, 1-1/2 ~ 2 hours, adding more water if it gets too dry.
• Shred the beef in the pot and discard the bay leaves.
• Serve with rice, over bowls, tacos, etc. topped with more cilantro if desired.

I made some Black Bean and Yellow Rice for the Ropa Vieja to go over. It was amazing!! I did not use any of the sazon or tomato paste because I had someone over who is allergic to tomato, but I used gochujang (red pepper paste), and a few extra ingredients. The flavor was still great!!

JICAMA SLAW (https://thegraciouswife.com/jicama-slaw/):  

            – 1 large jicama, peeled and finely shredded

            – 1/ Napa cabbage, finely shredded

            – 2 carrots, shredded

            – 2 TBSP chopped cilantro

            – ½ C lime juice

            – ½ C olive oil

            – 2 TBSP honey

            – 2 TBSP rice vinegar

            – ½ tsp chili powder

            – ½ tsp red pepper flakes

            – salt and pepper to taste

1. In a large bowl, add jicama, cabbage, carrots, and cilantro. Toss to combine. Set aside.
2. In a separate medium mixing bowl, add remaining ingredients. Whisk to combine.
3. Pour dressing mixture over jicama mixture. Toss to coat.
4. Allow to rest at room temperature for 15 minutes before serving.

This was one of the BEST slaw’s I have ever eaten. I added a few cucumbers and a green apple. Highly recommend this!!

CUBAN SHORTBREAD COOKIES (Torticas de Morón):  

                        – ¼ C unsalted butter, softened

                  – ¼ C coconut oil (solid)

                  – ¼ C brown sugar

                  – 1 large egg yolk and white separated

                  – 1 C Bob’s Red Mill Organic Unbleached White All-Purpose Flour

                  – ½ tsp baking powder

                  – 1 tsp lime juice

                  – ½ tsp lime zest

                  – granulated sugar for sprinkling

1. In a mixer or large bowl, cream together butter, solid coconut oil, and brown sugar until well combined.
2. Add the egg yolk (save the egg white for the egg wash) and mix until well combined.
3. Add the flour, baking powder, lime juice, and lime zest to the same bowl and mix until a dough forms.
4. Transfer the dough to a work surface and shape into a smooth log. You may need to flour your hands so it is easier.
5. Wrap the log in plastic wrap and chill for at least 2 hours or overnight. Don’t skip this step!!
6. Preheat oven to 350F.
7. Line a baking sheet with parchment paper. Set aside.
8. Remove logs from the fridge and slice into 12 evenly thick cookies and place on the baking sheet.
9. Brush the cookies with whisked egg white and sprinkle with granulated sugar.
10. Bake the cookies for 15-20 minutes until brown around the edges.
11. Allow to cool completely before serving.
12. Enjoy!!

These have such a great flavor!!! An explosion in the mouth!!